Duck Wellington

Duck season is over

Duck season is over

Even with the kitchen counters still weeks away I felt it was time to make something a little bit fancy. This was my first shot at duck wellington and it turned out great. I used wild duck breasts which affected the way to assemble and cook the dish. If using commercial duck breasts I suggest quickly searing them first. You will also want to trim a little fat from the breasts before searing, but make sure to leave some on to keep the meat tender while it bakes. You may need two sheets of puff pastry and more prosciutto as well. The recipe for the mushroom Duxelles stuffing is straight from Julia Child’s Mastering the Art of French Cooking. I really did not see the point in messing with such a simple stuffing. You may want to double the amount if using commercial duck as well as double the amount of horseradish sauce.

Duck Wellington

For Mushroom Duxelles

  • 2 cups finely chopped assorted mushrooms
  • 3 tbsp minced shallots
  • 2 tbsp butter+1 tbsp oil
  • 1/4 cup madeira
  • Salt/pepper

Squeeze as mush water from mushrooms as possible. Heat butter in oil over moderately high heat and saute mushrooms and onion until they begin to brown, stirring constantly. Season with salt and pepper and then add wine. Cook down until no liquid remains. Filling will keep in refrigerator for a week.

For the Duck

  • 4 duck breasts
  • 6 slices prosciutto
  • 1 sheet puff pastry
  • 1 tbsp horseradish
  • 1 egg beaten with 2 tbsp milk
  • Salt/pepper

Mix horseradish with enough olive oil to make a thick paste. Season breasts with salt and pepper. On a large sheet of plastic wrap place prosciutto slices in a single layer that slightly overlaps. The prosciutto needs to be long enough to wrap around the breasts so layer accordingly. Spread the mushroom mixture evenly across the center of the prosciutto. Spread an even thin layer of the horseradish on each breast and place each in the center of the mushroom mixture lengthwise, butting each breasts against the next. Try to pick breasts that are even in size and width, or alternate small and large breasts to create the most even roll possible. Wrap one side of the prosciutto over the duck and then tightly roll it up. Wrap the plastic wrap around the meat roll and refrigerate for 30 minutes. Roll out pastry sheet so it is long enough for the meat roll to fit inside. Remove meat from plastic and place in puff pastry. Roll the pastry up tightly, tucking in the ends and sealing with egg wash so there is one layer of dough around the whole thing. Cut away any pastry that remains and place roll seam side down on a baking pan lined with parchment paper. Brush with egg wash and refrigerate 30 minutes or until ready to bake. Before baking score the top with the back of a knife but do not cut through pastry. Brush with more egg wash and bake in a preheated 425 degree oven until pastry is golden brown, about 15 minutes. Let rest 10 minutes before slicing.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
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13 Responses to Duck Wellington

  1. A_Boleyn says:

    Sounds like a very elegant dish and even more remarkable in that you were able to cook it in the midst of your kitchen renovation.

  2. sallybr says:

    I am also in awe! I love Wellington, having done beef, chicken, and salmon… now, duck is simply superb!

    amazing that you can pull such a dish in the middle of your hellnovation…. congrats, my friend!

  3. Divine!
    🙂 Mandy

  4. Jueseppi B. says:

    Reblogged this on The ObamaCratâ„¢.

  5. Eva Taylor says:

    Fancy! I bet it was very rich, duck and puff pastry!

  6. chef mimi says:

    Nice! I love the horse radish addition!

  7. Sherry says:

    looks like a Valentine’s meal if I ever saw one.

  8. Ooh my that looks good!

  9. Cecile says:

    Talk about IMPRESSIVE – esp. knowing your trying to cook with about ‘half a kitchen’! I’d never heard of Duck Wellington – this looks sooo good !

  10. Raymund says:

    Now this is something new, I love it

  11. Kristy says:

    I have always wanted to eat this dish, but we’ve never gotten around to making it. We might have to soon though. I love duck and pretty much anything inside of puff pastry!

  12. Pingback: Sunday Suppers: Strawberries and Bubbly | Rufus' Food and Spirits Guide

  13. Pingback: Game Days | Rufus' Food and Spirits Guide

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